Avocado & Strawberry Ceviche Recipe

Ceviche is a great summer dish. Originally from Latin America, it consists of raw fish which is thinly sliced or cubed, and then marinated in citrus juice which "cooks" the fish. Served chilled, it makes for a great summer starter. I think the combination of the sweet strawberries, the buttery avocado and the sour marinated white fish sounds fabulous.

This recipe was adapted from Clotilde Cusoulier's cookbook, "Chocolate and Zucchini - Daily Adventures in a Parisian Kitchen"

Directions:
1. remove any bones from the fish, and cut into 1/3-inch cubes. Transfer fish to a medium-size glass or ceramic container.
Add citrus juices, olive oil and Tabasco. Season with salt and pepper, and toss to coat. Cover fish with plastic wrap and refrigerate for 4-6 hours - stirring every hour or so.

2. Set sieve over a bowl, and drain fish as you prepare other ingredients - capturing juices for later use.